Fried Pomfret

These are Pomfret Fish fillets, This Pomfret fish is a good option for Starters as it has a sweet flesh
Tasty & Easy to cook Doesn't take much time at all

Fish fillets are Marinated in a Spicy paste & Pan fried, Healthy Starter
I have cooked this fish on the bone, Marinated the whole fish so that it gets tender & juicy, Fresh fish always has a sweet meat. Try this fried pomfret




Ingredients
Pomfret Fish: 2 medium

Red chili powder: 2-3tsps
Turmeric: 1/2 tsp
Tamarind paste: 2tbsps
Salt to taste
Lemon juice: 1/2

Method
Take fish steaks make a pocket slit & clean the interiors
Then Clean the fish several times
I have given 2-3 slits for the whole fish

Marinate with salt & lemon juice leave for 5 min
Mix together Red chili powder, turmeric & tamarind paste

Apply this paste generously on fish fillets
Leave to marinate for 5 min

Coat these in Semolina(Rava)both sides & shallow fry in oil or Tawa fry on a pan in lesser oil 4-5 min each side on medium heat

Fried Pomfret is ready to serve, Enjoy with Sea food Meals

Creamy Vegetable Kurma

Creamy Vegetable Kurma side dish for Roti or accompliment for rice

This is a creamy side dish gravy along with mixed vegetables mildly spiced try this colorful side dish

Try this Creamy vegetable kurma perfect side dish with Roti for Breakfast or as a meal with Rice

Ingredients:

Potato: 1

Cauliflower florets: 1cup

Carrot cubed: 2

Tomato: 1

Oil: 3sps

Mustard seeds:1 tsp

Curry leaves few

For the masala

Coconut grated: 3/4th cup
Green chillies: 2

Firstly I have Boiled all veggies Cauliflower Carrot & Potato.

Make a paste of coconut & Green chili with little water & keep aside

Then In a pan add Oil when heated add mustard seeds & curry leaves

Then add Onion & sauté Add Tomato & cook till soft (Add little salt so that tomatoes will soften)

Add all cooked Vegies & give it a mix

Then add this coconut chili paste (blended) & mix well

Add 1 cup water & cook with lid for 2 min

Adjust salt & add more water if you want to make it Gravy consistency

Creamy Veggie Kurma is ready enjoy with Roti/ Rice

Oats Besan Chila(Oats & Chickpea flour pancake)

Healthy Breakfast Instant Dosas are gaining popularity, one such dosa is this Oats Besan Chila(Oats & Chickpea flour pancake) a healthy & Protein rich breakfast

With toppings like Onion Tomtaoes & greenchilies this Pancake is wonderful for breakfast it keeps you full for a long time, can also try my other Instant Breakfast recipes Oats & Rava Dosa, Besan Chila

Try this Healthy Oats Besan chila made just like any Utaapam, pancake with Toppings

Ingredients:

Oats: 1cup
Gram flour(Besan): 2-3sps
Onion: 1
Tomato: 1
Green chilies: 2
Coriender leaves : Handfull
Red chili powder: 1tsp
Turmeric: 1tsp
Water: 1cup- 1&1/2cups
Salt to taste
Oil for spreading: 2-3sps

Powder the Oats & take in amixing bowl
Then add Gram flour & mix add little by little water to form a batter

Add chili powder & Turmeric mix add salt to taste leave it for 5-10 min

Then add all finely chopped toppings, onion tomato chilies coriender leaves

Then add little more water to make it pouring batter consistency

Heat a griddle/Tava sprinkle Little Oil
With the help of a Laddle Pour 1 laddle full batter at centre & spread Outwards
Forming a Pancake, Spread little Oil to the sides, close lid & cook 2-3 min each side

Remove on a plate & serve with Tomato sauce

Oats Besan chila is ready Perfect for breakfast or snacks, Tastes just like Omelette

Note: Batter must not be too thick make it Pouring consistency to get soft Pancakes

This Pancake cant be made too thin like other Dosas it has toppings so it will be liitle Thick, spread the batter as much as possible

Dry Fruits Roll 250th Recipe

Healthy and tasty Dry fruits Roll is very easy to prepare. Make very good use of Dry fruits pack recieved as gifts for diwali by making these delicious dry fruits roll, here is the procedure my 250th Recipe on my blog: Dry Fruits Roll

Ingredients:

Dates(De-seeded): 1 cup

Almonds: 1/2 cup

Cashew: 1/2 cup

Ghee: 2sps

Poppy seeds: 4-5 sps

Procedure

Dates & figs can be added to form he base I have just used dates

Take De-seeded dates add a spoon of hot water & blend to a paste Keep aside

Chop the nuts of your choice you can add one cup or more

In a pan add little ghee & Roast the chopped nuts for a minute & remove

Add rest ghee to the same pan and add dates paste fry nicely for 5 min till its gooey

now add the nuts and mix well till it leaves sides doesnt take long just 2-3 min

Remove and spread on a plate, allow it to cool little bit

Then spread this on a plastic sheet & make a roll like a log 

Shape it up and tighten the roll to form desired thickness

Open it slowly

Spread Poppy seeds to the sides of the sheet & roll it front & back

This way you can add poppy seeds to the Roll evenly, repeat the other side

Roll it tightly and freeze this rolled sheet of dry fruits for 2-3 hrs

Remove & cut to desired thickness

Keep in the Fridge and use, Rich Dry fruits roll is ready to indulge

Notes:

Figs can be added to form the base I have just used dates, if you want to include fig just soak them a bit & grind to paste, even can add Apricots and any other nuts of your choice

Keep in the Fridge can be used for a month

Goan Sanna Idli

Goan Sanna Idli, super soft fermented Idli with Rice & coconut 

Goan Idli is prepared using homemade toddy(fermented coconut water) which gives it distinctive taste

This can even be prepared without toddy by adding yeast for a light batter

These mighty Sannas go very well with Goan Chicken shaguti or any other chicken curry

Super Soft & Filling breakfast This Sanna Idli gets its deep Idli shape by steaming it in deep katori rather than regular Idli Mould

Make these Goan Sanna Idli, and experience a whole new taste of Idli, you can even make Kerala appam(Spongy dosa) by the same batter

Ingredients:

Raw Rice(Dosa rice): 4 cups
Urad daal: 1/2 cup
Coconut: 1/2 shell
Yeast: 1tbsp
Sugar: 1tbsp
Coconut water: 2 cups/ tender coconut water(Optional)

Soak Raw rice & Urad Daal seperately for 4-5 hrs
Grind with grated coconut  coconut water to a smooth paste in a wet grinder or Mixer
Let it ferment overnight or 4-5 hrs

Add sugar to warm water then add yeast 1sp & leave it to activate
After 5 min you will see its frothy & bubbles may appear, then mix this to Batter
Leave for 2-3 hrs, you can even add this yeast mix to batter @ night in that case keep the batter in deep dish it may rise & become double

After fermenting with yeast once its doubled, add salt 1sp give it a good mix
Pour in greased Katori/ cups keep in Idli steamer & steam for 20 min

Soft & spongy Sanna Idli is ready serve with Coconut chutney

Note: Batter must be thick of Idli consistency, once fermented can add little bit more water then you will get soft Idli's
I have added coconut water while grinding this gives it unique flavour

Make appam (Spongy dosa) with the remaining left over batter by adding 2sps sugar, you will love this tasty appam

Carrot Halwa/ Gajar ka halwa

Carrot Halwa/ Gajar ka halwa simple yet delightful sweet, carrot cooked to creamy consistency & sweetened to form this Carrot halwa  and is my favourite dessert

Make this easy dessert which is by far the healthiest Indian dessert using very less ghee & its not too sweet

Follow this simple procedure for this refreshing Carrot halwa & with 4-5 steps your Carrot halwa will be ready to indulge, I dont even wait for it to cool down once its ready i got to have a spoon or two its simply irresistible

This can be eaten hot/ cold, both ways it simply tastes super. You all might notice how much i am praising this sweet no wonder its my favourite, it will be your fav too try it out

Ingredients:

Carrot grated: 2 cups
Ghee (Clarified butter): 3-4 sps
Milk: 1+1/4 cup
Condensed milk: 1/2 cup(Optional)
Sugar: 3/4th cup(or little more) as per your choice of sweetness
Blanched almonds: 1/4th cup

Method to follow

Grate the carrots with the help of grater using the smallest grater slot
Heat a Deep dish add ghee then add grated carrots & fry it for 2-3 min

Once it changes its colour add Milk & cook with lid for 4-5 min
Stir occasionaly, then add more milk if its still looking uncooked cook for 2-3 min till milk is completely absorbed

Add Condensed milk & sugar mix well cook till it dries & becomes creamy
It will leave the sides of pan & will come together add nuts of your choice mix
Switch off wait it to cool down a bit, serve & enjoy this creamy Carrot halwa

Note: Condensed Milk is optional you can make this by adding just Milk
Sugar can be added as per your taste, even can add sugarfree powder
Just make sure cook the Carrots in milk then at last add the sugar & cook

Aloo Paratha Step by Step Pic Demo

Aloo paratha Potato stuffed Paratha is a filling breakfast much needed breakfast as gives all day energy

North Indian or South Indian Aloo paratha is loved equally by all as this is a tasty morning treat served with fresh Yogurt

Here are the tricks I learnt from My Mom to make softest Aloo parathas 
Dough should be soft & must be rested before using
The potato mix should not be too soggy
Must be fried on slow heat, & lots of Ghee(Mom's touch)

I dont use that much of ghee being health conscious, so here is my take on Aloo paratha

Ingredients:

For the Dough

Whole Wheat flour: 3 cups
Salt to taste
Oil: 3-4sps
Water: 1& 1/2 cups

For the Filling:

Boiled potatoes: 2 big size
Red chili powder: 2 tsps
Cumin powder: 1/2sp
Garam masala powder: 1sp
Coriender leaves: 1/2cup
Salt to taste

Method:

Make a Soft Dough using Ata, salt Oil & water,(Can use food processor) 
Knead the dough & let it Rest for Good 10 min

Boil potatoes or Pressure cook for 2 visels
Peel the skins & mash it add all the other Ingredients under Filling
Mix well & shape to big lemon size balls 

For the dough, make little bigger balls than the filling
With the Use of your hands just make a poori pinching from sides
Place the filling in center & start closing the ends overlaping to form small poori


Press it then use ata  & roll it evenly without putting more pressure make Paratha
Place on hot griddle, Then make heat medium, Turn around after a minute
Apply 1sp Oil, then turn & apply oil to this side as well
(You can even apply ghee instead of Oil)
Cook again on Medium flame for a minute each side



Remove form heat & apply 2sps Ghee, Keep it in a Hot box
Try Not to fold it, Repeat the process for the Rest paratha

Hot hot Aloo Paratha Ready to serve with Lime/ Mango Pickle with Curds